NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tbsp honey

1 tbsp rice vinegar

1 tsp fresh ginger

1 tsp minced garlic

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp sliced green onions

0.5 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken dry and cut into bite-sized pieces, then toss with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small bowl, whisk together the orange juice, coconut aminos, honey, rice vinegar, ginger, and garlic to create the glaze.

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Remove the chicken from the pan and add the broccoli, bell pepper, and snap peas, stir-frying for 3-4 minutes until vibrant and tender-crisp.

• 5

  Return the chicken to the pan and pour in the orange glaze, tossing everything together for 1-2 minutes until the sauce thickens and coats the ingredients.

• 6

  Garnish with sliced green onions and sesame seeds before serving.